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Photo by: Joseph De Leo
Each plate of this beautiful summer salad is filled with bright colors and fresh flavors. This excellent all-purpose gazpacho vinaigrette will enhance any cold or hot fish or cold chicken. It is made with a base of Sherry Vinaigrette, to which the colorful vegetables of a gazpacho-bell pepper, cucumber, tomato, and onion-are added. Neat, uniformly diced vegetables are the secret of the vinaigrette’s beautiful appearance. The smaller you cut the vegetables, the prettier the dish will be.
Yield: Makes 6 appetizer or 3 luncheon servings
INGREDIENTS
For the gazpacho vinaigrette:
- ½ small red bell pepper, cut into brunoise (1/3 to ½ cup)
- ½ small yellow bell pepper, cut into brunoise (1/3 to ½ cup)
- 1 medium-size ripe tomato, cut into brunoise (1/3 to ½ cup)
- ½ small cucumber, peeled (not seeded) and cut into brunoise (about ¾ cup)
- ½ small red onion, cut into brunoise (about ½ cup)
- 1 tablespoon chopped dill (no stems)
- ½ cup Sherry Vinaigrette
- Kosher salt and freshly ground black pepper
- 3 (8-ounce) red snapper fillets, halved
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon butter
To serve:
- 6 cups mesclun or mixed salad greens
- 6 tablespoons Sherry Vinaigrette
Directions
For the gazpacho vinaigrette:
In a large bowl, combine all the diced vegetables and toss gently with the chopped dill. Add the sherry vinaigrette and season with salt and pepper.
For the red snapper:
Preheat the oven to 400°F. Season the fillets to taste with salt and pepper. In a medium ovenproof skillet over medium-high heat, heat the oil until very hot and sear the fish, flesh-side down, until golden brown. Place the pan in the oven for 3 to 4 minutes, remove from the oven, and add the butter to the pan. Return to high heat on the stove top, turn the fillets, and cook until medium-rare, about 1 minute. Drain on paper towels.
To serve:
Toss the salad greens with Just enough sherry vinaigrette to moisten and divide among 6 plates, placing the greens off center. Place 1 red snapper fillet alongside each serving of greens. (Or, center the greens and place the fish on top.) Spoon 3 tablespoons of the gazpacho vinaigrette over or around each serving of fish. Serve immediately.
Variation:
Substitute Basil Vinaigrette for Sherry Vinaigrette, as a base for the gazpacho vinaigrette.
Notes
Order of preparation:
• Prepare the Sherry Vinaigrette.
• Dice the vegetables and prepare the gazpacho vinaigrette.
• Sear and roast the snapper.
Make-ahead notes:
The Sherry Vinaigrette can be refrigerated up to 3 weeks; whisk to recombine before using.
The gazpacho vinaigrette can be refrigerated up to 3 days; whisk to recombine before serving.
© 1996 Debra Ponzek and Joan Schwartz
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
This recipe serves 6, includes 1/8 teaspoon of added salt per serving, but does not include Sherry Vinaigrette. For nutritional information on Sherry Vinaigrette, please follow the link above.
176kcal (9%)
39mg (4%)
29mg (49%)
189mcg RAE (6%)
481mg
58mg
21g
2g
1g
4g
92mg (31%)
381mg (16%)
1g (7%)
8g (12%)
1mg (8%)
FROM THE KITCHEN OF...
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